New Protective Film Keeps Strawberries Fresh by Killing Harmful Fungi

Jenn Hoskins
31st July, 2024

New Protective Film Keeps Strawberries Fresh by Killing Harmful Fungi

Image Source: Natural Science News, 2024

Key Findings

  • A study from Jilin University found that Monarda didyma essential oil (MEO) and its nanoemulsion can effectively inhibit fungal pathogens causing strawberry decay
  • Thymol, a key component of MEO, disrupts fungal cell walls, leading to the collapse of mitochondrial membrane potential and a burst of reactive oxygen species, effectively inhibiting the fungi
  • A thymol-HEO-chitosan film was developed, reducing strawberry disease index by 90% and weight loss rate by 60%, while preserving nutritional quality, offering a promising commercial solution
Strawberries are a beloved fruit, but their short shelf life poses a significant challenge for producers and consumers alike. The rapid decay of strawberries is primarily caused by fungal pathogens such as Botrytis cinerea (B. cinerea) and Colletotrichum gloeosporioides (C. gloeosporioides). A recent study from Jilin University has explored an innovative solution to this problem by investigating the antifungal properties of Monarda didyma essential oil (MEO) and its nanoemulsion, alongside the development of a thymol-HEO-chitosan film[1]. The study found that both MEO and its nanoemulsion effectively inhibited the growth of B. cinerea and C. gloeosporioides. MEO achieved complete inhibition at a concentration of 0.45 μL/mL (0.37 mg/mL), while the nanoemulsion required a higher concentration of 10 μL/mL. Thymol, a primary component of MEO, was identified as the active antimicrobial agent, with IC50 values of 34.51 μg/mL for B. cinerea and 53.40 μg/mL for C. gloeosporioides. Furthermore, Hippophae rhamnoides oil (HEO) was confirmed as a potent antioxidant, which led to the creation of a thymol-HEO-chitosan film designed to act as an antistaling agent. The antifungal mechanism of thymol was explored in detail. The study revealed that thymol binds to FKS1, a key protein involved in fungal cell wall synthesis. This binding disrupts the cell wall, causing the collapse of mitochondrial membrane potential and a burst of reactive oxygen species (ROS). This cascade of events leads to the effective inhibition of the fungal pathogens, thereby preserving the strawberries. This innovative approach aligns with previous research on the use of natural compounds to extend the shelf life of fruits. For instance, nitric oxide (NO) has been shown to alleviate postharvest senescence in fruits by inhibiting ethylene biosynthesis, enhancing the antioxidant system, and regulating key metabolic pathways[2]. Similarly, melatonin has been found to delay pericarp browning and senescence in litchi fruit by maintaining redox homeostasis and enhancing antioxidant capacity[3]. These studies collectively underscore the potential of natural compounds in extending the shelf life of perishable products. Moreover, the development of advanced packaging materials has also been explored in previous studies. A ZnO-doped hollow carbon-encapsulated curcumin-chitosan film demonstrated excellent preservation performance by significantly prolonging the shelf life of citrus fruits[4]. The thymol-HEO-chitosan film developed in the current study builds on this concept by combining antifungal and antioxidant properties, thereby offering a comprehensive solution to the problem of strawberry decay. The practical implications of this study are significant. The thymol-HEO-chitosan film was shown to reduce the disease index and weight loss rate by 90% and 60%, respectively, while preserving the nutritional quality of the strawberries. This not only extends the shelf life of the fruit but also maintains its quality, making it a promising approach for commercial application. In summary, the study from Jilin University provides a novel solution to the problem of strawberry decay by utilizing the antifungal and antioxidant properties of natural compounds. The findings are supported by previous research on the use of natural compounds and advanced packaging materials to extend the shelf life of perishable products. This innovative approach holds great promise for improving the postharvest quality and economic value of strawberries and potentially other fruits.

BiotechPlant ScienceMycology

References

Main Study

1) A Novel Preservative Film with a Pleated Surface Structure and Dual Bioactivity Properties for Application in Strawberry Preservation due to Its Efficient Apoptosis of Pathogenic Fungal Cells.

Published 30th July, 2024

https://doi.org/10.1021/acs.jafc.4c04579

Related Studies

2) Role of Nitric Oxide in Postharvest Senescence of Fruits.

https://doi.org/10.3390/ijms231710046

3) Delay of Postharvest Browning in Litchi Fruit by Melatonin via the Enhancing of Antioxidative Processes and Oxidation Repair.

https://doi.org/10.1021/acs.jafc.8b01922

4) A tailored slow-release film with synergistic antibacterial and antioxidant activities for ultra-persistent preservation of perishable products.

https://doi.org/10.1016/j.foodchem.2023.136993


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